So off we trotted, to Wild Rocket, to pay homage to Chef Willin Low's amazing culinary skills.
We shared a crabmeat linguine with tomato chilli cream (SGD 18) as a starter. The linguine was al dente, delicious, hearty and a little spicy, as chili padi is used. This is a half-portion, as the waitstaff had discreetly split the serving into 2 for us. It was an inspired move to add chili padi to the cream, as it cut the cloying heaviness of the cream, and introduced a unique local twist to this dish.
Then DH ordered the duck confit with yam cake (SGD28) which we shared by swopping plates halfway through the meal. The duck was again, excellent. The layers of crispy skin, fragrant fat and tender meat all melting in the mouth to create an interplay of taste and texture. Sheer epicurean delight.